Preparation

Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.

Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.

Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

Tags:

Leave a Review

Reviews

All I can say is WOW. Now a lot of getting a good salmon dish is actually in choosing the fish, fattier species are more moist and tender, so Chinook is usually better than say Sockeye. In this recipe I used a fishwise green rated farmed salmon (one of the two farmed salmon solutions that gets this rating, I will not do typical atlantic salmon which is rarely sustainable farmed). Ora King salmon is my choice fish for this dish. Second to the type of fish is the preparation, and cedar plank roasting always adds that nice smokey flavor ... what makes this dish so special is the balance of tartness of the mustard with the sweetness of the syrup (I used maple) complementing that smokiness of the cedar plank grilling. A truly special and unique combination for the Ora King -- which is, in my opinion, the Wagyu of all salmon.

To the contributor who bought the cedar plank from H.D. to roast salmon...you better be sure it's untreated! Don't take H.D.'s word from a salesman who may not know what he/she is talking about. I would contact the manager or a H.D. corporate office and discuss the issue.

This was the bomb, wouldn’t change a thing. I bought an untreated cedar 6’ plank at Home Depot and cut it to fit the fish, which means I can make this at least 5 more times for less a dollar a plank, rather than buying a bag of 4 at Williams Sonoma for $17.

This was exceptionally easy, with almost zero clean-up, minimal prep time, and absolutely delicious. I am not a big fan of fish in general, but am even having cold salmon leftovers on a croissant for lunch. Made the recipe as written, using Norwegian farm raised salmon and a tasty 'B' grade stronger maple syrup. Taking tip from previous comments used half whole grain mustard and half french dijon. I only had Alder planks in the pantry, so used one of those. It was delicious and roasted on the gas grill perfectly. Husband thought it was "great but a little sweet", so maybe next time will use a lighter grade of syrup. But I thought immediately that the syrup lent an overall fruitiness to the fish. Will absolutely make this again - thanks!!

Very delicious. Best with agave syrup rather than honey or maple. I am generous with rosemary and zest, approximately doubling small amounts recommended. Tonight I will make this for the 3rd or 4th time since I found the recipe earlier this season.

I have made this recipe on numerous occasions and it s ways a big success. I generally do two filets over charcoal each about 1-1/2 to 2 lbs. One of my adaptations is to add a Tablespoon of Pickling Spices and a Tablespoon of Pink Peppercorns ground down in a Mortar & Pestle. Leftovers are wonderful the next day for eggs of salads.

I made this over the weekend on my Big Green Egg BBQ with Copper River Salmon. It was a huge hit! The flavor is really great and my guest said it was like 4star dinner! So yes I will keep and use this recipe again soon I hope!

Despite the many rave reviews, I thought this was just okay. I made this using honey, and followed the recipe exactly. It was far too sweet for my taste, and I felt that the glaze was so overpowering that using the cedar planks was lost. The next time I do a planked salmon, I think I'll stick with a simple preparation of olive oil, lemon, salt, and pepper.

A good, not great, salmon recipe. I used fresh wild-caught sock-eye salmon, followed recipe, using maple syrup rather than honey. I like the flavor that cedar-planking creates, but find it challenging as a cook - my eyes water constantly and I smell like I've been camping (not a bad thing, necessarily). Salmon has a great flavor of its own, I find it does not need much to make a great meal. I recently made a miso-glazed salmon on cedar planking which was fantastic. My favorite way to cook salmon is very simple: roasted with a little olive oil, salt and pepper; once cooked, add a dollop of lemon-dill butter and serve.

I've made this many
times. As written
it's fabulous and
the combination of
lemon zest and
rosemary to mimic
the fir needles the
Salish would use is
extraordinary. This
is supposed to have
a sort of "pine-y"
flavor. I've also
used lime zest
instead with good
results. I've used
both the honey and
the maple syrup. The
difference is
subtle. The maple
syrup adds another
woodsy note to the
flavor, but with the
cedar plank on the
grill you get that
anyway. I've used
Dijon instead of
grainy mustard, and
I might like Dijon
better. But any time
I've made this, as
written or with the
subs I mentioned,
it's turned out
excellent. I'm out
of cedar planks;
next time I'm going
to try mesquite
chips in with the
charcoal.

This is our new go-to salmon recipe. It's easy and really delicious. I have a life time supply of fresh rosemary and am always looking for ways to use it. I've tried it with both the maple syrup and the honey and like them both. I think the honey adds a bit more sweetness but I couldn't swear by it. It could have been the salmon that time. Either way, this is a keeper.

I made this for the
first time
yesterday, used
honey and dried
rosemary - couldn't
find fresh. My
adult kids said it
was restaurant
worthy!! High
compliments from
them, as they can be
very picky
eaters!!!!! Will
definitely make it
again and again and
again ....

Great flavor in this recipe. Turns out I had neither honey or maple syrup, but being in Arizona, I had agave nectar. Wow, what a great switch! I have since tried it with honey and prefer my switch. That, and you really want to use a big thick fresh wild caught salmon. The first time I made this I used a 2" thick fatty fillet and it was decadently good. A great char from the extra time on the grill due to the thickness, and the unctuous goodness of fresh wild caught salmon, and I have been chasing the dragon ever since with my salmon eating.

OMG this is so good. I have made it as written several times, and this time used orange zest instead of lemon. Beyond good! I use cedar paper (flat) instead of plank, I think the fish cooks better. add a little extra salt and pepper over the glaze before grilling.